- Bring large saucepan of water to boil. Add barley. Reduce heat and simmer, covered, until barley is tender, about 10 minutes, adding edamame during last 5 minutes of cooking time. Drain and rinse under cold running water until cool. Drain again.
- Meanwhile, to make dressing, whisk together vinegar, soy sauce, ginger, and oil in large bowl.
- Add barley mixture, bell pepper, cabbage, carrot, jalapeño, mint, and cilantro to dressing and toss to combine.
- Per serving (1 1/3 cups)
You can use almost any vegetable in this versatile salad. Try adding diced cucumber or zucchini or halved cherry tomatoes if you have them on hand.